Chicken Enchiladas with Cheese
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| Recipe By : Jessica Walton (Eat-L) |
| Serving Size : 8 Preparation Time :0:30 |
| Categories : Main Dish |
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| | amount Measure Ingredient -- Preparation Method |
| -------- ------------ -------------------------------- |
| 16 | corn tortillas |
| 1 medium | onion -- chopped fine |
| 1 Tbsp | vegetable oil |
| 1 tsp | chili |
| 1 tsp | garlic powder |
| 1 tsp | ground cumin |
| 1 package | cream cheese |
| 6 cup | chicken -- shredded |
| 3/4 cup | salsa |
| 2 cup | cheddar cheese -- shredded |
| 1/4 cup | black olives -- chopped |
| 2 can | enchilada sauce |
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| Oven preheat to 350 degrees. Prepare tortillas by baking for 8 minutes or |
| so. Keep warm. In a large saucepan, heat oil and add the onion. Cook for |
| 5 minutes stirring often. Add chili powder, garlic powder and cumin. Add |
| cream cheese and cook on low heat breaking up the cheese until melted. Add |
| chicken and salsa. Cook over medium heat for a few minutes until heated all |
| the way through. |
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| Remove from heat. Stir in half the cheese and the olives). Remove |
| tortillas from the oven and spread each with enchilada sauce in the bottom |
| of a 9 x 13 baking dish. Spoon in the chicken mixture into each tortilla |
| and roll from the bottom up and place in pan seam-side down. Top with the |
| remaining sauce and sprinkle with remaining cheese. Bake for 15-20 minutes |
| just to melt the cheese. Serve hot. |
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| * Exported from MasterCook * |
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| (ID: 80958) Mirror: rec.food.recipes: Sat, Aug 3, 2002 |